Coconut Curry Chicken Soft Tacos

• 2 tablespoons vegetable oil
• 1 medium onion, coarsely chopped (1 1/2 cups)
• 5 medium garlic cloves, coarsely chopped
• 1 tablespoon gingerroot, coarsley chopped
• 1 cup tomato sauce
• 1 tablespoon coriander seed, ground
• 1 teaspoon cumin seed, ground
• 1/4 teaspoon salt
• 1/2 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon ground turmeric
• 1 lb chicken breast, cut crosswise into 1/2 strips (skinless, boneless)
• 1/4 cup white vinegar
• 1/2 cup coconut milk
• 1/4 cup plain yogurt (regular or fat-free, if you do not like spicy food) (optional)
• 20 tortillas (flour or corn)

1. Heat oil in wok or 10-inch skillet over medium-high heat. Add onions, gingerroot and garlic; stir-fry about 5 minutes or until onions and garlic are golden brown.
2. Stir in tomato sauce, ground coriander, ground cumin, salt, ground red pepper and turmeric; reduce heat. Partially cover and simmer about 5 minutes or until a thin film of oil starts to form on surface of sauce. (The longer sauce simmer, the more oil will form.) Remove from heat; cool 3 to 4 minutes.
3. Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.
4. Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.
5. Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
6. Beat yogurt with wire whisk until smooth; stir into chicken mixture. Cook uncovered 1 minute, stirring occasionally, just until yogurt is warm. Serve warm with torillas.

vegetable oil, onion, garlic, gingerroot, tomato sauce, coriander seed, cumin, salt, ground red pepper, ground turmeric, chicken breast, white vinegar, coconut milk, regular, tortillas

Taken from www.food.com/recipe/coconut-curry-chicken-soft-tacos-297114 (may not work)